SPINACH & RICOTTA STUFFED PASTA SHELL BAKE

SERVES 4 PREP + COOK 1 HOUR + COOLING

500g large pasta shells

500g spinach, stems removed

600g firm ricotta

2 tbsp finely chopped fresh flat-leaf parsley, plus small leaves to serve

1 tbsp finely chopped fresh mint pinch ground nutmeg

2²⁄ cups (700g) bottled

3 tomato pasta sauce

½ cup (125ml) vegetable stock

¹⁄ cup (25g) finely

3 grated parmesan

1 Cook pasta in a large saucepan of boiling water 3 mins. Drain. Cool 10 mins. Transfer to a tray.

2 Meanwhile, preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish.

3 Boil, steam or microwave spinach until wilted. Drain. Rinse under cold running water. Drain. Squeeze excess liquid from spinach, chop finely.

4 Place spinach, ricotta, herbs and nutmeg in a large bowl. Stir to combine. Spoon mixture evenly into pasta shells.

5 Combine sauce and stock in a jug and pour into oiled dish. Place filled pasta shells in dish. Sprinkle with half the parmesan. Cover dish tightly with foil and place on an oven tray.

6 Bake 50 mins or until pasta is tender. Remove foil, bake a further 10 mins or until golden. Cool 10 mins. Serve topped with remaining parmesan.